Lemon Trifle

Ingredients

• Take a large spongecake
• pour over it enough warm milk to soak it
• Beat the yolks of three eggs
• four tablespoonfuls of sugar
• half a pint of boiling milk
• flavoured with lemon rind
• the meringue of the whites
• Sweeten with a tablespoonful of fine sugar

Method

1. 1

   Slice the spongecake and place it on a glass dish.

2. 2

   Beat the yolks of three eggs with four tablespoonfuls of sugar; pour on them half a pint of boiling milk flavoured with lemon rind.

3. 3

   Stir carefully and return it to the pan.

4. 4

   Pour it to and from the basin till thick.

5. 5

   Allow it to cool, then pour it over the spongecake.

6. 6

   When quite cold, heap upon it the meringue of the whites, beaten to a stiff froth and flavoured with lemon juice.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 61. The excerpt below is the record exactly as published.

Lemon Trifle. Take a large spongecake ; slice it ; place it on a glass dish ; pour over it enough warm milk to soak it. Beat the yolks of three eggs with four tablespoonfuls of sugar ; pour on them half a pint of boiling milk flavoured with lemon rind. Stir carefully. Return it to the pan. Pour it to and from the basin till thick. Allow it to cool. Pour it over the spongecake. When quite cold heap upon it the mer- ingue of the whites, beaten to a stiff froth and flavoured with lemon juice. Sweeten with a tablespoonful of fine sugar

Cook this with the app: pantry check, scaling, and the assistant.